Ingredients
– 1 pound fettuccine pasta
– 1/4 cup butter
– 1/4 cup all-purpose flour
– 2 cups milk
– 4 ounces cream cheese
– 1 cup freshly grated Parmesan cheese
– 1 tablespoon chopped fresh parsley
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon salt
– 1/2 teaspoon black or white pepper
– 1 pound lump crabmeat
Instructions
1-Bring a large pot of salted water to boil and cook the 1 pound fettuccine pasta until al dente, about 10-12 minutes; then drain and set aside.
2-In a large skillet over medium heat, melt the 1/4 cup butter and whisk in the 1/4 cup all-purpose flour for 30 to 60 seconds to form a roux.
3-Gradually add the 2 cups milk, whisking continuously until a smooth sauce forms; then stir in the 4 ounces cream cheese until melted.
4-Whisk in the 1 cup freshly grated Parmesan cheese, 1 tablespoon chopped fresh parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black or white pepper until smooth.
5-Gently fold in the 1 pound lump crabmeat and cook on low heat until heated through.
6-Mix the cooked pasta with the sauce or serve the sauce over the pasta, and garnish with additional fresh parsley if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Use freshly grated Parmesan cheese for better flavor and smooth texture.
🥛 Replace heavy cream with milk and cream cheese to reduce fat while keeping creaminess.
🦀 Substitute lump crabmeat with imitation crab or any fully cooked crab variety if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 868 kcal
- Sugar: 10 g
- Sodium: 1987 mg
- Fat: 29 g
- Saturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 99 g
- Fiber: 4 g
- Protein: 52 g
- Cholesterol: 184 mg